Most English people have been having Bread and Butter pudding as a dessert for years.
Slices of buttered bread, layered in a baking dish with sultanas and sprinkled with sugar then covered in an egg custard and baked until puffed up and crispy on top.
The trick in our house was who could get to the crispy bits when mum wasn't looking.
In my B&B business I often have left over croissants or pain au chocolats that I need to use up so this version of Bread and Butter Pudding evolved.
The dish is thin, light and crispy rather than it's thicker and heavier cousin therefore allowing you to indulge but stillbe able to move afterwards.
It's better when the pastries are a bit stale as the resulting dish is crispier on the top which is a perfect contrast to the soft centre.
If you prefer not to do the chocolate thing then just use criossants or a combination of the two.